Leave a Review

Reviews

Flour measurements in volume (cups) can be problematic in baking. Pros use weight, so I tried 12 ounces of flour, which is the equivalent of 2.5 cups by most cookbook conversions.
Works beautifully!

birddogman
/ 12.11.2011

flag if inappropriate

I stumbled on the video for this receipe
first and knew that I had to make it!
I've made it 3 times in the past 3
weeks! I used grape seed oil instead of
the truffle. WIll have to invest in
some so I can experience that flavor.
The first time I made the dough, the
consistancy was perfect! Next 2 time -
runny - but ended up just as good.
Incredibly delicious recipe! And Easy!

A Cook
from Crystal Lake, Illinois
/ 04.17.2011

flag if inappropriate

I don't bake/don't have the equipment so I cheated. I used Boboli crust and while obviously my product was chewier, the flavors were delish. Everything I made the same (oops--fat free sour cream for the creme fraiche too). I will be making the truffle creme/cream for many things from here on in. Seriously, my result makes me have to encourage others who don't want to make the flatbread to cheat too. It really was yum!

A Cook
from Chicago
/ 02.22.2011

flag if inappropriate

There is NO WAY that
flour/water ratio is
right. All you will
end up with is a
soupy mess. For one
cup of water, you
will need a bare
minimum of 2-1/2 to
3 cups of flour to
make a dough that is
manageable and
'slightly sticky'.

auntrattie
from Salt Lake
/ 02.13.2011

flag if inappropriate

UM Yumm! So easy and packed full of
flavor. Athough I didn't use truffle
oil, a good olive oil was a nice
substitue. Also due to time
constraints, I purchased a nice
quality flat bread from my local
market and baked it pre topping for
about 3-5 min. at 350.
Also was a great lunch left over.
Would be a great accompaniment to an
herb salad.

ZiggyA
from Arizona
/ 02.04.2011

flag if inappropriate

This recipe was an absolute HIT! I followed the recipe exactly and it turned out perfectly. I will definately be making it again My family loved it!

A Cook
from Tacoma, WA
/ 01.23.2011

flag if inappropriate

I had no problems with this recipe.
YES, the dough is very wet, but it
did form a ball and act the way it
should.
I modified the dough recipe by adding
a teaspoon of oregano to the mix.
NICE flavor add. Changed oregano to
basil and it is equally tasty. Last
modification was 1/4 tsp anise to the
dough. Real contrast of flavors with
toppings. Not to everyone's taste,
but I like it.
I also add either a few pine nuts or
peeled sunflower seeds to the
topping. Cook them with the
mushrooms.

MarkyMark
from Valparaiso, IN
/ 08.28.2010

flag if inappropriate

I prepared this flatbread exactly as the recipe directs and although the dough was very runny and hard to work with, it turned out great. I poured it onto a cookie sheet (covering it with plastic wrap made a sticky mess, next time I'll just leave it off) and after baking, it turned out perfectly crisp and delicious. The toppings are amazing together.
I will definitely make it again. Although it was very sticky and runny dough, it turns out perfectly in the end.

saucy_pork
/ 03.02.2010

flag if inappropriate

I realize the dough for a flatbread is supposed to be wetter than your average pizza dough, but this recipe is extreme. Warned by other reviewers as to this problem, I even watched the accompanying video. There's no way you can get a dough of the texture they show using the amount of flour listed. I easily added a 1/3 cup more and it was still very sticky. And, yes, I know how to accurately measure flour. I think maybe the people who wrote this recipe don't.
That said, the flavors of the topping were excellent, so I will be making using them as a jumping off point for further efforts. Just not using their approach to the dough.

lorikuzma
from Waltham, MA
/ 03.14.2009

flag if inappropriate

Because of changes I won't rate this recipe. I made this sans truffle oil and used olive oil instead. Also, I didn't have any chives, so I sprinkled some more fresh thyme on the bread before baking and over the creme fraiche at the end. Like a better pizza, tasty!